Chef Manager

NEXDINE; United States; Sur place; USD 55 000 - 91 000; Plein temps

Avantages offerts par ce poste

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Perks & Rewards

Competitive Compensation

Résumé du poste

NEXDINE Hospitality is hiring a Chef Manager to lead culinary operations for corporate dining across client sites. You will develop menus, control costs, and ensure top-quality food presentation while managing an hourly staff and client relationships.

The role requires strong leadership, experience in food service management, and a focus on safety, sanitation, and customer service. Camp Verde, AZ offers onsite work with a comprehensive benefits package.

Qualifications

• High School diploma or equivalent.
• 3-5 years' experience in corporate dining management.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsabilités

• Develop and execute menu concepts with cost control.
• Ensure quality and presentation of all food products.
• Oversee all aspects of food production, execution, and presentation.
• Supervise catering operations and event service.
• Maintain vendor relationships and procurement processes.
• Manage purchasing, receiving, inventory, and payroll-related activities.
• Ensure safety, sanitation, and uniform guidelines are followed.
• Oversee client relationships and account retention.

Formation

High School diploma or equivalent

Culinary School certificate or degree

Outils

Microsoft Office

Description du poste

Who We Are:

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Chef Manager

Location: Camp Verde, AZ

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off : Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Employee Perks & Rewards

Chef Manger Job Summary:

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff.

Essential Functions and Key Tasks :

Culinary:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
• Responsible for the quality of all food products and ensure that standards are met
• Responsible for all aspects of food production, execution and presentation
• Oversight of all aspects of catering operations

Operations:

• Responsible for maintaining vendor relationships
• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
• Receiving food and supplies - must be able to lift items up to 40 pounds
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
• Manage client relationships to maintain client satisfaction and account retention

Financial:

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Responsible for inventory management
• Submit financial reporting to the corporate office

People:

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers

Required Education and Experience:

• High School diploma or equivalent
• 3 - 5 years' experience in food service management specifically corporate dining

Preferred Education and Experience:

• Culinary School certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification
• Allergen Awareness Certification